Surprise your guests with pork baked in an omentum, with sweet sauce. This dish can be used as the main one on your holiday table.
Pick your recipe
You will need
- - lean pork - 1 kg
- - onion - 3 pcs.
- - stuffing box
- - ribs 300 g
- - fat 2 tbsp. l
- - salt, pepper and seasoning for pork to taste
- - wine ½ cup
- - broth ½ cup
Instruction manual
1
Pre-cut the meat into small pieces, salt, pepper, sprinkle with caraway seeds and wrap in an oil seal.
2
Chop the pork ribs into small pieces, sprinkle them with fat and lay on a frying sheet.
3
Place the meat wrapped in an oil seal on the ribs with the curled edge down. Sprinkle black pepper on top and pour over a little fat.
4
Preheat the oven to a temperature of 200 degrees and fry the meat in it for about 15 minutes.
5
Gently pour the broth previously diluted with wine from one edge of the pan. After that, fry for about 20 minutes. Add broth or warm water as needed.
6
Put the prepared pork on a warm plate and pour a small amount of juice formed during baking.
7
Use the juice remaining from the preparation to prepare the sauce. To do this, dilute it with meat broth, strain and add a little wine, vinegar, salt and sugar. Pour the resulting mixture into a small saucepan and bring to a boil. The sauce is ready.
Useful advice
As a side dish for pork in an omentum, it’s perfect: mashed potatoes, baked potatoes, fried knives, stewed cabbage, etc.